Efo riro is a traditional yoruba dish that is served in many homes that are not necessarily from the Yoruba culture. Efo riro is sometimes served at parties, weddings and other gatherings in Nigeria. What makes efo-riro interesting for me is the ability to eat it as a stand alone meal if you are on a diet or eat it with other carbohydrate accompaniments. People eat efo-riro with white rice, boiled plantain, fried plantain(dodo), yam etc. Depending on the leaves you use for efo-riro, the meal is very high in essential nutrients. I have chosen to use spinach for my efo-riro as spinach is high in vitamin A, C, E and K. It is also a great source of Iron which is especially important for women to help re-build our red blood cells. Hope you enjoy the Afrolems version of Efo-riro as I have chosen to add different types of protein in mine. Remember this is entirely optional and dependent on how you want to recreate this dish. I have chosen to serve mine with Pounded Yam.
3 Bunches of Spinach (2 packs of Frozen spinach) or Shokoyokoto (Short for Shoko)
2 Pounds Beef
1 pound Beef Tripe
1 pound Goat Meat
1 pound Cow leg
5 Medium Tomatoes
3 Scotch bonnet Peppers
1 red bell pepper
2 medium bulbs of onion
1 tablespoon locust beans (iru)
1.5 cooking spoons of palm oil
Salt to taste
1 tablespoon of dry pepper
1 tablespoon of crayfish powder
3 cooking spoons of groundnut oil for frying
* Wash, season and bring all meats to boil. Season with salt, seasoning cubes, 1 medium onion chopped, 1 tablespoon of dry pepper and boil till meat is tender. You would need to take out some of the other meats when soft because the cow leg would take a longer time to soften.
*Blend tomatoes, bell pepper and scotch bonnet peppers and boil till water dries.
*If using raw spinach, wash and blanch your spinach to get rid of excess water and shred.
*Separate meats and stock into different bowls. Heat up groundnut oil and fry meats till brown. (You can skip this step if you want less oil)
*Heat up palm oil and pour in chopped onions and fry till onions become translucent.
*Pour in blended mix and fry on medium heat at first then reduce the heat and fry for about 8-10 minutes.
*Add your stock, seasoning cubes, crayfish powder, locust beans and salt if necessary and leave to simmer for 5 minutes.
*Add fried meats and stir in, reduce the heat and allow the sauce to fry properly. The sauce is close to ready when it has started drying up a bit and the oil is now floating on the surface of the stew.
*Add the chopped spinach, stir in and immediately take off the heat and allow the heat of the sauce cook the vegetable so you do not lose the nutrients.
Serve with Pounded yam or with any accompaniment of your choice.